Place ½ of the chocolate candy melts in a microwave safe dish. Microwave at 50% power for 30 seconds, stir, and repeat until melted.
12 oz Chocolate candy melts
Spoon the melted candy melt into the silicon mold, creating a nice thick layer of chocolate that covers the entire area. Make sure to check the chocolate covered surface from all angles to ensure there aren’t any holes.
Dome silicone mold
Refrigerate the silicon mold until the chocolate has set up completely (approx. 10-15 minutes).
Gently remove each chocolate dome from silicone mold. Then repeat steps 1-4 with the remaining chocolate candy melts.
Fill half of all the chocolate shells with your preferred Hot Cocoa combination (see ingredients for options).
1 tbs Hot cocoa mix per bomb, Mini marshmallows, 1 tbs Chocolate Chips per bomb, ½ teaspoon Espresso Powder per bomb, 1 tbs butterscotch chips per bomb, 1 tbs Crushed Andes Mints per bomb
With either a hot plate or a hot fry pan, place an empty chocolate shell rim down and allow the edge to melt slightly.
Stick the slightly melted edge against one of the filled chocolate shells and gently press together. You may need to smooth out the melted chocolate over the seam for it to seal.
Allow each hot chocolate bomb to set up completely, then drizzle melted white candy melts over them if desired.
White Candy Melts for decorating- optional
Enjoy by pouring hot milk over the Hot Cocoa Bomb so it melts, then stir and enjoy!